Jackfruits are mostly available in the rainy season. Generally we purchase ripened jackfruits and peel out the outer layers and have the yellow fruit inside. But for this curry we specifically need a tender and unripe jackfruit.
Preparation time: 25-30 mins
1 small raw jack fruit (panasakaya/ Halasinakay) 500gms
Fresh and grated coconut 150-200 gms (1 cup)
Red chillies 6
Mustard seeds 2tsp
Refined cooking oil 2 tbsp
Black gram (urad dal/uddipappu/udin bele) 1tsp
Curry leaves 5
Pinch of Asafoetida(Hing)
Salt to taste
Use a raw jackfruit that is not ripened.It should be totally raw and tender.
Peel the thick outer layer of the jackfruit and chop the raw jackfruit finely. While chopping the raw jackfruit, grease palms and the knife with oil so that it doesn’t become sticky.
In a kadai/pan(bandli/mookukdu) add 2 tbsp oil. Once hot add black gram, 1 tsp mustard seeds, curry leaves, 2 red chillies and a pinch of asafetida and sauté till the mustard seeds splutter. To this add finely chopped jackfruit and mix. Add salt to taste and cover with a lid. Allow to cook for 8-10 minutes.
Grind into a fine paste: fresh and grated coconut, 4 red chillies, 1 tsp mustard seeds and a pinch of salt.
Once the jackfruit is cooked, add the above ground paste and mix well. Leave to cook for 5 mins. Jackfruit curry is done.
Raw jackfruit curry is a rice supplement. The best way to have it is to mix the raw jackfruit curry with hot steaming rice and a tsp of ghee.